Tender Crockpot Steak and Potatoes (Easy Comfort Food!)
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This Crockpot Steak and Potatoes recipe is the ultimate one-pot comfort meal. Tender, juicy beef, hearty potatoes, and sweet carrots are slow-cooked to perfection in a rich, savory gravy that tastes like it simmered all day. It’s a true set-it-and-forget-it dinner that fills your home with an incredible aroma and guarantees a satisfying meal with minimal effort. Perfect for busy weeknights or a cozy Sunday supper, this dish brings the classic steak and potatoes dinner to your slow cooker for an unbelievably easy and delicious experience.
The Ultimate Set-and-Forget Comfort Meal
There are few things more satisfying than a hearty meal of steak and potatoes, but I always felt it was reserved for weekends or special occasions. That all changed when I perfected this crockpot steak and potatoes recipe. It delivers all the rich, savory flavor of a classic steak dinner but with the incredible ease of a slow cooker. Now, that comforting aroma can welcome my family home on any given Tuesday, with almost no effort on my part.
Imagine tender chunks of beef that melt in your mouth, perfectly cooked potatoes that soak up a luscious gravy, and sweet carrots that add a pop of color and flavor. This isn’t just a meal; it’s a hug in a bowl. The magic happens over several hours as the flavors meld together, creating a deeply savory and satisfying dish that feels both rustic and gourmet.
Why You’ll Love This Crockpot Steak and Potatoes
- Minimal Effort, Maximum Flavor: After a quick sear on the steak (our secret to deep flavor!), the slow cooker does all the heavy lifting. It’s the perfect dump-and-go meal for busy days.
- Tender, Juicy Steak Every Time: Slow cooking breaks down tougher cuts of beef like chuck roast, making it incredibly tender and juicy without any risk of overcooking.
- A Complete One-Pot Meal: With protein, vegetables, and starch all in one pot, you don’t need to worry about making multiple side dishes. It’s a balanced and complete dinner solution.
- Budget-Friendly: This recipe uses affordable cuts of beef and simple pantry staples to create a meal that tastes expensive and feels special.
- Perfect for Meal Prep: The flavors get even better the next day, making it an excellent choice for leftovers or planned weekly meal prep.
Ingredients for Crockpot Steak and Potatoes
This recipe relies on simple, wholesome ingredients to create its incredible flavor. Here’s what you’ll need:
The Core Components
- Beef Chuck Roast: About 2-3 pounds, cut into 1.5-inch cubes. Chuck roast is ideal for slow cooking because its marbling and connective tissue break down into tender, flavorful bites. You can also use beef stew meat or round steak.
- Baby Potatoes: Yukon Gold or red potatoes work best. Their waxy texture helps them hold their shape during the long cook time, and their creamy interior is perfect for soaking up the gravy. No peeling required!
- Carrots: Whole carrots, peeled and cut into thick 1-inch chunks, add sweetness and a classic savory flavor that pairs perfectly with beef.
- Yellow Onion & Garlic: These are the essential aromatics that build the foundation of our savory gravy.
For the Savory Gravy
- Beef Broth: Use a low-sodium beef broth to control the saltiness of the final dish. This is the primary liquid that will create our rich gravy.
- Worcestershire Sauce: Adds a deep, umami flavor that enhances the beefiness of the dish. It’s a non-negotiable for that classic steakhouse taste.
- Soy Sauce: A touch of soy sauce (low-sodium) adds another layer of savory depth and color.
- Dried Herbs: A simple combination of thyme, rosemary, and black pepper provides a rustic, aromatic background.
- Cornstarch: This is our secret weapon for a thick, velvety gravy at the end. It’s mixed with a little cold water to create a slurry that thickens the sauce without lumps.
Step-by-Step Instructions
Pat beef cubes dry, season with salt and pepper, and sear in a hot skillet with olive oil until browned on all sides. This step is crucial for deep flavor.
Place the potatoes, carrots, and onions in the bottom of the slow cooker. Top with the minced garlic.
Arrange the seared beef cubes in an even layer on top of the vegetables.
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, and dried herbs. Pour the mixture over the beef and vegetables.
Tender Crockpot Steak and Potatoes (Easy Comfort Food!)
Equipment
- 6-quart slow cooker, large skillet, chef's knife, cutting board, mixing bowl, whisk, measuring cups and spoons
Ingredients
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Do not overcrowd the pan. Transfer the seared beef to a plate and set aside.
- 2
Place the halved potatoes, carrot chunks, and chopped onion at the bottom of a 6-quart slow cooker. Sprinkle the minced garlic over the vegetables.
- 3
Arrange the seared beef cubes in an even layer on top of the vegetables in the slow cooker.
- 4
In a medium bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture evenly over the beef and vegetables.
- 5
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- 6
About 30 minutes before serving, prepare the cornstarch slurry. In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until completely smooth. Stir the slurry into the liquid in the slow cooker. Cover and cook on HIGH for the final 30 minutes to allow the gravy to thicken.
- 7
Taste the gravy and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.
Notes
Best Beef to Use: Chuck roast is highly recommended for its marbling, which makes it incredibly tender. Beef stew meat, round steak, or brisket are also good alternatives.
Potato Choice: Waxy potatoes like Yukon Gold or red potatoes hold their shape best. Russet potatoes can be used, but they may break down more and create a thicker gravy.
Thickening the Gravy: The cornstarch slurry is key to a rich, thick gravy. If you prefer a thinner sauce, you can skip this step entirely.
Make-Ahead: You can prep all the vegetables and cut the beef the night before. Store them in separate airtight containers in the refrigerator. In the morning, just sear the beef and add everything to the crockpot.
Pro Tips for the Best Steak and Potatoes
Follow these simple tips to ensure your crockpot steak and potatoes turns out perfectly every single time.
- Don’t Skip the Sear! Searing the beef cubes in a hot skillet before adding them to the slow cooker is the most important step for developing deep, rich flavor. This process, known as the Maillard reaction, creates a savory crust that you can’t get from slow cooking alone.
- Layer Ingredients Correctly: Place the hard vegetables (potatoes and carrots) on the bottom of the slow cooker. They need the most direct heat to cook through. Layer the onions and then the seared beef on top.
- Deglaze the Pan: After searing the beef, pour a splash of the beef broth into the hot skillet to scrape up all the browned bits (the fond). This is pure flavor! Add this liquid to the crockpot.
- Thicken the Gravy at the End: For a true gravy consistency, you’ll want to thicken the liquid after cooking. Whisk a cornstarch slurry into the crockpot during the last 30 minutes of cooking on HIGH for a perfect, glossy sauce.
- Let it Rest: Even though it’s a slow cooker meal, letting the dish rest for 5-10 minutes after turning off the heat allows the juices in the beef to redistribute, making it even more tender.
Serving Suggestions & Variations
This meal is fantastic on its own, but here are a few ways to serve it or mix it up:
- Serve with Bread: A crusty sourdough or French baguette is perfect for sopping up every last drop of the delicious gravy.
- Add a Green Vegetable: Brighten up the plate by serving with a side of steamed green beans, roasted broccoli, or a simple green salad with a vinaigrette.
- Flavor Variations:
- Mushroom Lover’s: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the onions for an even richer, earthier flavor.
- A Touch of Tomato: Stir in 2 tablespoons of tomato paste with the broth mixture for a deeper, more robust gravy.
- Herbaceous Finish: Garnish with fresh chopped parsley or chives right before serving to add a pop of fresh, bright flavor.
Storage and Reheating Instructions
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and it often tastes even better the next day!
Freezer: This recipe freezes beautifully. Allow the steak and potatoes to cool completely, then transfer to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat gently in a saucepan over medium-low heat until warmed through. You can add a splash of beef broth if the gravy has thickened too much. Microwaving also works well; heat in 60-second intervals, stirring in between.
More Easy Slow Cooker Dinners
If you loved this simple comfort meal, you’ll want to try these other fan favorites:
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